shortcrust pastry

Definitions

Food

The commonest pastrymade of soft flour, lard or vegetable shortening and butter (4:1:1). It is mixed by the rubbing in method and brought together with sufficient chilledwater. The paste should not be kneaded, rolling will compact the mixture. It improves if rested for 30 minutes after forming. Baked at 200 to 220°C until lightbrown.